Szomlau Dumplings

Separate the eggs and beat the yolks with half the amount of sugar until creamy.

Squeeze the lemon and add the juice to the yolks.

Preheat the oven to 180 °C.

Beat the egg whites until stiff and fold into the yolk mixture.

Mix the flour with the baking powder and add to the mixture.

Divide the mixture in half and stir the cocoa into one half.

Line a baking tray with baking paper and divide in half with aluminum foil strips.

Spread the light sponge mixture on one half and the dark sponge mixture on the other half.

Bake in the oven for about 20 minutes until light brown.

Soak the raisins in rum.

Dissolve the remaining sugar in 100 ml of water and bring to the boil. Boil down until the mixture is a syrup. Leave to cool.

Cook a pudding from the pudding ingredients according to package directions, mix in the butter and stir several times while cooling.

In a large bowl, successively layer the custard, light sponge, syrup, raisins, nuts, dark sponge and syrup again and refrigerate.

Before serving, cut out dumplings with a large spoon and arrange on dessert plates.

Serve the Szomlau dumplings with whipped cream.

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